Brunch Menu
Freshly baked Pastries
Fresh Fruit Salad
Oat Granola Bircher with Nectarine, Greek Yoghurt and Honey (v)
Poached Arlington White FR Eggs, Grilled Wiltshire Bacon, Toasted Muffin, and Hollandaise
Poached Free Range Eggs, Smashed Avocado, Plum Tomato and Hollandaise Sauce (V)
Hot Lunch Dishes
Chicken stuffed with Apricot, Pinenuts, Thyme, and Rosemary (Friday and Sunday)
Slow Roast Lamb Shoulder with Malagueta Sauce (Friday and Sunday)
Aubergine Parmigiana (Friday and Sunday)
Beef Sirloin with Chunky Salsa Verde (Saturday)
Pan-Fried Cod with Avocado Puree and Tartare (Saturday)
Pumpkin Gnocchi with Red Onion and Kale (Saturday)
Kitchen Counter Salads
Roast New Potatoes with Sea Salt, Rosemary, and Thyme
Tomato and Black Bean Salsa with Mint and Lime
Pepper Slaw with Honey and Mustard Dressing
Sides
Beetroot with Red Quinoa, Green Beans, Spinach and Edamame
Greens and Seeds - Green Leaf Salad with Seeds & French Dressing
Selection of Deli Breads
Desserts
Lemon Brulee Cheesecake, Chantilly Cream, and Raspberry Sauce
Chocolate Brownie with Salt Caramel Sauce
Peach Melba with Mini Meringue and Raspberry Sauce
Afternoon Tea
A Selection of Finger Sandwiches
A Selection of Deli Cakes